Procedures:
Roughly chop your tomatoes in half, and dress with salt, pepper, a good splash of olive oil, and drizzle of balsamic. Roast in a medium low oven until soft ( around 45 minutes, but keep checking to make sure they don't bun).

While the tomatoes are cooking, slice are cooking, slice your aubergine into discs or length ways, depending on your preference. Lay the slices on kitchen paper and sprinkle with salt. Leave.

Heat olive oil, and gently saute the garlic. Remove tomatoes from the oven, and add to the pan. Bring to the boil, and add a small splash f red wine if using. When the sauce reaches the boil, immediately bring it down to avery gentle simmer, stirring regularly to make sure it doesn’t sick to the pan, and reducing heat if necessary.

While the sauce gently simmers, rinse the salt off your aubergine slices and pat them dry. Por about a centimetre (half an inch) of the flavorless oil in a large frying pan, and put over a high heat.

Start to boil a large pan of salted water for the fresh pasta.

Dredge the aubergine slices through the nondairy milk and the dread crumbs. You want to try and coat the aubergine as fully as possible with the crumbs. When the oil is very hot, fry the slices (not too many at once), gently lowering and removing them from the oil when golden brown. When you remove slices from the oil, drain on kitchen roll.

When your pasta water is boiling cook your fresh pasta (this usually only takes 2-3 minutes). Drain and coat with tomato sauce. Garnish with ripped up basil leaves and serve with crispy aubergine slices. End.